Peppery radicchio mellows a bit on the grill and is offset wonderfully by the sweet beets and earthy goat cheese dressing. Rib-eye or filet mignon would also be a delicious choice in this recipe.

Jessie Price
Source: EatingWell Magazine, June/July 2006
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

    Advertisement
  • Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper; whisk to combine. Slowly drizzle in 2 teaspoons oil and whisk until blended.

  • Thread radicchio chunks and beets onto skewers and drizzle with 1 teaspoon oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/8 teaspoon salt and pepper.

  • Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently, until the radicchio is wilted and lightly charred, 5 to 7 minutes. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve steaks and vegetables with the sauce.

Nutrition Facts

301.8 calories; protein 26.2g 53% DV; carbohydrates 14.5g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 7g; fat 15.6g 24% DV; saturated fat 4.3g 22% DV; cholesterol 64mg 21% DV; vitamin a iu 297.6IU 6% DV; vitamin c 15.8mg 26% DV; folate 114.1mcg 29% DV; calcium 69mg 7% DV; iron 4.6mg 25% DV; magnesium 56.1mg 20% DV; potassium 818.5mg 23% DV; sodium 464.6mg 19% DV; thiamin 0.1mg 10% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/30/2015
A bit of a waste of good goat cheese. Way too much vinegar in the sauce. I would cut the vinegar in half and add more to taste as you go along. Read More